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An overhead close up of the Ricotta-Stuffed Shells

Ricotta-Stuffed Shells

This is very easy baked pasta dish that I have adapted from the back of a Barilla box. It makes a very hearty first course or can be the main dish for a vegetarian meal.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course First Course
Cuisine Italian
Servings 8
Calories 392 kcal

Ingredients
  

  • 12 oz jumbo shells
  • 24 oz marinara sauce
  • 15 oz ricotta cheese
  • 2 cups mozzarella cheese shredded
  • ¾ cup Parmigiano cheese grated
  • ½ tsp nutmeg grated
  • fresh basil sliced

Instructions
 

  • Cook shells according to package directions.
  • Drain and rinse with cool water to prevent sticking.
  • Spread 1 cup marinara sauce in 13" x 17" glass baking dish.
  • In large bowl, combine ricotta, 1 1/2 cups mozzarella, and 1/2 cup of parmesan. Add nutmeg, season with salt and pepper. Fill each cooked shell with equal ricotta mixture.
  • Arrange filled shells open side up in baking dish, top with remaining marinara sauce, then sprinkle remaining mozzarella and parmesan cheeses.
  • Bake covered with foil until bubbly about 30 min. Uncover and cook until cheese is melted, about 5 min.
  • Remove shells from oven, top with fresh basil, cool 5 minutes before serving.

Nutrition

Serving: 1gCalories: 392kcalCarbohydrates: 39gProtein: 22gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 56mgSodium: 776mgPotassium: 434mgFiber: 3gSugar: 5gVitamin A: 867IUVitamin C: 6mgCalcium: 383mgIron: 2mg
Keyword pasta, vegetarian
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